Onion Omelette
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 41. The excerpt below is the record exactly as published.
Onion Omelette. Slice very thinly, and frizzle with the butter in the omelette pan, two small white onions. When they are brown, pour in the beaten eggs and seasoning', and cook as usual. Sprinkle the surface with a little parsley
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